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thousands of people still depend for their living entirely on this fish 

 (fishermen, shippers, merchants, shipbuilders, coopers, etc.). Every- 

 body in Northern or Central Europe is acquainted with the fish in some 

 form or another, either in the fresh state (fresh herring), or salted, or 

 pickled, or smoked (red herring, kipper), or marinated, i.e., fried and 

 then placed in vinegar. Young herrings before they have spawned are 

 known in Germany as matjesherringe, from the Dutch word maatje, 

 which means literally little mate, little fellow, that is, youngster ; and 

 this word is the origin of the Scotch term "matties." The adult 



HERRING AND (ON THE LEFT BELOW) SPRAT. (About one-third natural size.) 



herrings are called " full herrings " when their body cavities contain 

 large roes or milts, and " spent herrings " when they have spawned. 

 The roe of the female is generally called " hard roe," and the milt of 

 the male " soft roe "; while fishermen call the female a " spawner," the 

 male a " milter." 



B. Habitat. 



The herring is met with at some time of the year in all parts of the 

 Northern seas. Being so widely distributed, it is not surprising to find 



